When the weather is cold outside? We bake. Quick and easy Raspberry, vanilla and almond cupcakes made with Ideal Fit French Vanilla protein.

Ingredients:

2 scoop French Vanilla Protein

100g oats

50g coconut flour

50g almond flour

50g buckwheat flour

2 tsp baking soda

1 egg

1 tbsp. melted coconut oil

50-100ml mylk (I used Oatly)

1 tsp flaxseeds

1 tsp almond essence

1 tsp honey or agave

Pre-heat the oven to 165c.

Blend the oats so they form a flour like consistency, I used a nutribullet. Then blend or whisk in the egg and milk. Add in the flour, honey, coconut oil and essence and blend again. Then stir in the vanilla protein powder. Finally fold in 2 handfuls of frozen raspberries, ensuring they crumble into the mixture.

In a cupcake tray, add in several cases. Neatly add 1 tbsp. or 1-2 tsp of mixture to each cupcake case.

Place in the middle of the oven and leave for 10 minutes. Check the cupcake and then lower the heat for the last 4-6 minutes.

Remove from the oven and let cool.

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